mince-meat
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857)
Ingredients:
Instructions:
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857)
Ingredients:
2 lbs. beef-suet
1 lb. apples
3 lbs. currants
1 lb. raisins, stoned
1 lb. good brown sugar
1/2 lb. citron
2 lbs. of ready-dressed roast beef
2 nutmegs
1 oz. salt
1/2 oz. allspice
1/2 oz. cloves
the juice of 6 lemons
1/2 pint brandy
1 pint sweet wine
1 quart good cider
Instructions:
Two pounds of beef-suet, chopped fine; two pounds of apples, cored, pared, and chopped fine; three pounds of currants, washed and picked; one pound of raisins, stoned and chopped fine; one pound of good brown sugar; half a pound of citron, cut into thin slices; two pounds of ready-dressed roast beef, free from skin and gristle, chopped fine; two nutmegs, grated; one ounce of salt; half an ounce of allspice, half an ounce of cloves, all ground fine; the juice of six lemons, with their rinds grated; half a pint of brandy, a pint of sweet wine, a quart of good cider. Mix the suet, apple, currants, meat, plums, and sweetmeats, well together, in a large pan, and strew in the spice by degrees; mix the sugar, lemon-juice, wine, brandy, and cider, and pour it into the other ingredients, and stir them well together. Cover it closely, and set it away in a cold place; when wanted, stir up the meat from the bottom, and add some brandy to the quantity you use.
Wishing y'all a Merry Christmas!
Last edited by a moderator: